Ed Pack'S Texas Chili

• 1/4 lb. suet, chopped finely
• 6 lb. lean beef, coarsely cubed
• 1 c. chili powder (4 1/2 oz.)
• 2 Tbsp. cumin
• 2 Tbsp. ground oregano
• 2 Tbsp. salt
• 2 Tbsp. cayenne pepper
• 4 cloves garlic, minced
• 2 qt. beef stock (canned stock is fine)
• 1/2 c. cornmeal
• 1/2 c. cold water

1. Fry suet in cast-iron kettle until crisp.
2. Add cubed beef, about 1 pound at a time, and brown, stirring as it cooks.
3. Remove each
4. pound after browning.
5. When all the meat is browned, return it to kettle and add seasonings and stock (or broth).
6. D not add salt at this time.
7. Cover and simmer for two hours.
8. Skim off fat. Combine cornmeal with cold water and stir into chili.
9. Simmer for 30 minutes.
10. Add salt to taste just before serving.
11. Makes about 3 3/4 quarts.

suet, lean beef, chili powder, cumin, ground oregano, salt, cayenne pepper, garlic, beef stock, cornmeal, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=730449 (may not work)